Safest Choice™ Pasteurized Shell Eggs for Foodservice

Pasteurized Shell Eggs for Foodservice

Quantity Foodservice Recipes

Shrimp Egg Foo Yong

Our quantity recipe for shrimp egg foo yong makes a rich and flavorful addition to your foodservice menu for any time of day.

Recipe

Shrimp Egg Foo Yong foodservice recipe

Serving Size: 1 omelet

Yield:

Ingredients:

  • 24 Davidson's Safest Choice® pasteurized shell egg(s)
  • 1 1/2 c celery (diced)
  • 1 c bok choy (chiffonade-cut into thin strips)
  • 1 c carrots (shredded)
  • 2 c onions (diced)
  • 1 c green onions (chiffonade-cut into thin strips)
  • 3 c bean sprouts
  • 3 c Medium shrimp (peeled & deveined)
  • 3 Tbsp sesame oil
  • 6 Tbsp soy sauce
  • 1/8 tsp white pepper

Ingredients:

  • 48 Davidson's Safest Choice® pasteurized shell egg(s)
  • 3 c celery (diced)
  • 2 c bok choy (chiffonade-cut into thin strips)
  • 2 c carrots (shredded)
  • 4 c onions (diced)
  • 2 c green onions (chiffonade-cut into thin strips)
  • 6 c bean sprouts
  • 6 c Medium shrimp (peeled & deveined)
  • 6 Tbsp sesame oil
  • 3/4 c soy sauce
  • 1/4 tsp white pepper

Ingredients:

  • 96 Davidson's Safest Choice® pasteurized shell egg(s)
  • 6 c celery (diced)
  • 4 c bok choy (chiffonade-cut into thin strips)
  • 4 c carrots (shredded)
  • 8 c onions (diced)
  • 4 c green onions (chiffonade-cut into thin strips)
  • 12 c bean sprouts
  • 3 qt Medium shrimp (peeled & deveined)
  • 3/4 c sesame oil
  • 1 1/2 c soy sauce
  • 1/2 tsp white pepper

Ingredients:

  • 144 Davidson's Safest Choice® pasteurized shell egg(s)
  • 9 c celery (diced)
  • 6 c bok choy (chiffonade-cut into thin strips)
  • 6 c carrots (shredded)
  • 3 qt onions (diced)
  • 6 c green onions (chiffonade-cut into thin strips)
  • 18 c bean sprouts
  • 4 1/2 qt Medium shrimp (peeled & deveined)
  • 1 1/8 c sesame oil
  • 2 1/4 c soy sauce
  • 3/4 tsp white pepper

Preparation:

  1. In a sauté pan heat the olive oil and sesame oil.  Add the celery, bok choy, carrots, onions, bean sprouts, and sauté until al dente.
  2. Add shrimp and soy sauce and sauté until shrimp are cooked.
  3. Lightly beat eggs and add to stir-fry. Allow eggs to cook on bottom, then turn the egg mixture over or flip.
  4. When eggs are cooked serve and garnish with green onions.

Notes

To make in Quantity: Follow steps 1 and 2 above in tilt skillet or stovetop shallow pan. Pour egg mixture in 1/2 cup measure side by side over shrimp and vegetable sauté (similar to pouring pancake batter). Turn each omelette as it becomes cooked and ready to turn.

Variations

Serve with Arborio rice.

Nutrition Facts

Shrimp Egg Foo Yong foodservice recipe

Nutrition Facts

Serving Size (1 omelet)

Nutrition Category Amount
Calories 250
Calories from Fat 120
Total Fat 14g (22% DV)
Saturated Fat 3.5g (18% DV)
Trans Fat 0g
Cholesterol 540mg (180% DV)
Sodium 1510mg (63% DV)
Total
Carbohydrate
7g (2% DV)
Dietary Fiber 2g (8% DV)
Sugars 4g
Protein 25g
Vitamin A 50%
Vitamin C 30%
Calcium 15%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Cost Calculator

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CDC "Cracks Down" on Unpasteurized Eggs in Restaurants

The Centers for Disease Control and Prevention (CDC) recently conducted a study to analyze how restaurants handle risk management and egg safety. And it's advising foodservice sanitation inspectors to pay close attention to egg storage and preparation practices in food service. Read more in the Davidson's Safest Choice® Foodservice blog >

Kitchen Cheat Sheet:
Classic Egg Favorites

Eggs are a classic comfort food—economical and versatile. Help your team prepare classic egg favorites such as soft scrambled eggs and the beloved omelet perfectly every time. Download our cheat sheet and read more on the Davidson's Safest Choice® Foodservice blog >